Oven-Roasted Chicken Legs

How to prepare oven-roasted chicken legs

1. For the marinade, put the ingredients from tomato to parsley in a food processor and blend until you get a paste, but don't insist on it being very fine. A few pulses are enough.
2. Then add the rest of the spices and mix.
3. Pour this marinade over the chicken legs, massage well, getting it under the skin too. Let marinate for 1 hour (outside the refrigerator if it's not very hot outside, otherwise leave 30 minutes in the refrigerator and take them out 15 minutes before cooking).
5. Remove the legs from the marinade and place them in a heat-resistant tray, in a single layer. Cover the tray with a lid or aluminum foil.
6. Roast the legs at 220C for 45 minutes - 1 hour (check them with a fork, it should go easily into the meat near the bone). Uncover and let them roast until they get a nice crust on top (I switched to the extra-browning program and it needed another 10 minutes without foil; you can also use the grill program, but don't leave them unsupervised, it will take less time to brown). I served them on a layer of hummus over which I also put a small onion quickly marinated with lemon. I placed the legs on top. They're best served warm.

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